Yummy To Eat
Treats & Sweets
Baking
No-Bake
Cake Pop
Ingrediants:
-1 Vanilla cake
-1 container of Betty Crocker Vanilla Frosting
-white chocolate
-Sprinkles
1. Preheat oven to 350°F. Spray one 13 x 9 x 2 in. sheet pan or two 8 in. or 9 in. round pans with vegetable pan spray.
2. In large bowl, combine cake mix, pudding mix, eggs, water and oil; beat at medium speed with electric mixer 2 minutes. Pour into prepared pan.
3. Bake 30-35 minutes for round pans; 35-40 minutes for sheet pan, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling grid and cool completely. Divide cake in half; freeze one half for future use.
4. In large bowl, use hands to crumble cake until no large chunks remain. Add icing; mix with fingers until well combined. Form mixture into cake balls. Chill in refrigerator at least 2 hours. Melt Candy Melts according to package directions. Dip sticks into melted Candy Melts and insert into cake balls; let set. Wait until candy is completely firm before dipping the pops completely in melted Candy Melts.
5. Makes 48 - 1 tablespoon sized cake ball pops (each about 1-1/4 in. diameter)
Makes 24 - 2 tablespoon sized cake ball pops (each about 1-1/2 in. diameter)
Makes 16 - 3 tablespoon sized cake ball pops (each about 1-3/4 in. diameter)
healthy brownies
1 (15-ounce) can no-salt-added black beans, drained & rinsed (preferably organic)3 large eggs1/3 cup melted butter1/4 cup cocoa powder2 teaspoon gluten-free vanilla extract1/2 cup plus 2 tablespoons cane sugar1/2 cup gluten-free semi-sweet chocolate chipsPre-heat your oven to 350F. Mix everything together (except for the chocolate chips) in your food processor until creamy. Pour mixture into your oiled/sprayed pan (choose a healthy solution here!) Add & submerge the chocolate chips to the mixture in the pan. Place your pan in a 350F oven for 17-20 minutes until a toothpick inserted in the center comes out with only a few moist crumbs.Cool the brownies then either cut in squares, or eat straight from the pan with a serving spoon - it's up to you...It's healthy!.
crepe recipe
Gradually add in the milk , water add a little drop of vanilla extract stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe.
Blackberry Pie
ingredients:
-2lbs frozen blackberries, thawed
-3 1⁄2 tablespoons quick-cooking tapioca
-1 1⁄4 cups sugar
-1⁄8 teaspoon salt
-1 tablespoon lemon juice
-1tablespoon butter
-1pastry for double-crust pie
1. Prepare pie dough of your choice, chill, and roll out top and bottom crusts.
2. Preheat oven to 400.
3. Mix berries, tapioca, sugar, lemon juice, and salt in medium bowl.
4. Line 9" glass pie plate with dough. Fill with berry mixture. Dot with butter.
5. Cover with top crust; seal and flute edge.
6. Cut several slits in crust to vent.
7. Brush top crust with milk and sprinkle with sanding sugar.
8. Bake for 45-50 minutes or until top and bottom crusts are golden brown.
9. I usually cover crust with a foil circle part way through to prevent over-browning.
mango cheesecake
ingredients:
-150g Arnott's Marie biscuits
-80g butter, melted 2 x 250g pkts Kraft Philadelphia original cream cheese block, at room temperature
-1/2 cup caster sugar
-300ml thickened cream, whipped
-1 tablespoon gelatine
-1/4 cup hot water
-4 mangoes, peeled and sliced (see tip)
-2 tablespoons lime juice
-1 mango, peeled and chopped, to serve
1. Process biscuits in a food processor until finely crushed.
2. Add butter and pulse to combine. Press over the base of a 20cm springform pan.
3.Chill for 15 mins or until firm.
4. Meanwhile, use an electric mixer to beat the cream cheese and sugar in a bowl until smooth and creamy.
5. Fold in the cream.
6. Whisk the gelatine and hot water in a small bowl until the gelatine dissolves.
7. Stir 1/4 cup of the cream cheese mixture into the gelatine mixture,
then add to the remaining mixture and mix well.
8. Pour half the cream cheese mixture over the biscuit base.
9. Top with half the mango slices, then remaining cream cheese mixture.
10, Refrigerate overnight or until firm.
11. take out 15min before served
cafe mocha : Heat the milk on the stove, but be careful not to let it burn. Pour the mocha powder or hot chocolate mix into an oversized mug. Pour the skim milk into the mug, and quickly stir until the powder dissolves into a mocha syrup. When the coffee is ready, pour it into the mug with the mocha syrup and stir them together.
Berry Jello Dessert
Ingredients:
-1 cup of boiled water
-1 cup of light dessert whip
-1 pack of berry jello (flavour optional)
1. add 1 cup of boiled water
2. add 1 pack of jello.
3. Mix.
4. After mixing add 1 cup of light dessert whip.
5. Mix. (Make sure you dont over mix or else the dessert whip and the jello wont seperate properly.)
6. Pour in mold or container add put in fridge (not freezer)
strawberry parafits : ingredients:
-4 cups sliced strawberries, divided
-1/4 cup granulated sugar
-1 cup fat-free ricotta cheese
-1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
-1/4 cup powdered sugar
-1 tablespoon water
-1 teaspoon vanilla extract
-1 cup amaretti cookie crumbs (about 8 cookies)
-1/2 cup frozen reduced-calorie whipped topping, thawed
-2 tablespoons slivered almonds, toasted
1. Place 2 cups of strawberry slices and granulated sugar in a blender or food processor, and process until smooth.
2. Set strawberry puree aside.
Combine ricotta and next 4 ingredients (ricotta through vanilla) in a medium bowl
3. stir well with a whisk.
Spoon 2 tablespoons cookie crumbs into each of 4 parfait glasses.
4. Top each portion with 2 tablespoons strawberry puree, 1/4 cup strawberry slices, and 3 tablespoons ricotta mixture.
repeat the layers.
5. Drizzle the remaining strawberry puree over each serving.
6. Chill for 2 hours.
7. Top each parfait with 2 tablespoons whipped topping and 1 1/2 teaspoons almonds.
butter tarts : Prepared pastry is cut into 3-inch rounds and fitted into tiny tart shells and chilled. The filling is made with golden syrup, eggs, butter, brown sugar, raisins and a dash of cinnamon. This yummy dessert is then spooned into each tart shell and baked in a very hot oven until golden.
chia seed cocoa pudding: In a large bowl, whisk together the milk, chia seeds,cocoa, honey and vanilla. Cover and refrigerate at least 1 hour and up to overnight. Stir the puddingbefore spooning into bowls. Serve topped with a sprinkle of granola
chocolate chip cookies
2 Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips. 3 Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookiesheet